A real savory butternut squash soup that is not puréed to death!
Ingredients
- olive oil: 1 Tbsp
- butternut squash, halved lengthwise and: 1 piece (seeded)
- salt and ground black pepper: (to taste)
- butter: 1 tsp (to taste)
- onion: 1 piece (diced)
- garlic, pressed: 2 clove
- carrot: 0.5 cup (to taste, shredded)
- marjoram: 0.5 tsp (to taste, dried)
- celery seed: 0.5 tsp (to taste)
- pinches cayenne pepper: 2 piece (to taste)
- chicken stock: 4 cups
- heavy whipping cream: 0.25 cup (to taste)
- ounces cream cheese: 2 piece (to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
-
Rub olive oil on the cut-side of butternut squash halves; sprinkle each with salt and black pepper. Lay squash, cut-side down, on the prepared baking sheet.
-
Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.
-
Melt butter in a medium pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrot; cook and stir until carrot and onion are tender, 5 to 10 minutes.
-
Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
-
Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, about 30 minutes.
